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This Roasted Red Pepper and Hummus Sandwich recipe is a super tasty and healthy way to start your lunch. With just 4 ingredients, you can have a restaurant quality mediterranean veggie sandwich on your plate in no time at all. This recipe is kosher, and also has a vegan option. Read on to learn how to make the best Roasted Red Pepper and Hummus Sandwich recipe from scratch.
Why This Recipe Works
Lunches are hard. Period. But if you get creative, they don't have to be. KiwiKids has done such a good job of providing fun ingredients to work with that creative lunches have become fun using the ingredients they provide. We love this recipe because it is:
- Easy to make. The same skills you need for grilled cheese are all you need here. Just a few extra steps and you have a super simple and yummy lunch.
- Only 4 ingredients. This sandwich recipe uses only 4 ingredients. The best part is that you have them already from this week's KiwiKids box. If you don't then they are really easy to find in any kosher or major grocery store.
- Ready in under 30 minutes. Roasting the red bell peppers takes most of the time in this recipe. After the peppers are done this takes about 5 minutes to put the sandwich together.
- A healthy and fun lunch. Hummus sandwiches have a nice protein content and the cheese helps as well. The roasted red peppers are a food just bursting with flavor. This is one of those sandwiches that kids will hate when the see it but love after they taste it.
Making a Roasted Red Pepper and Hummus Sandwich step by step:
Step 1 - Slice the red bell peppers
Slicing a red pepper is really simply if you use a technique I picked up when I worked my first job at a Subway on the south side of Milwaukee. (Send me an email if you want to hear stories about that). Start by washing the pepper and then slice the bumps off of the top. Cut right through the green stem while you are doing this.
Reach in and pull out the core and most of the seeds with it.
Clean out any excess seeds and then slice the pepper into quarters.
Slice each quarter vertically into 4 slices each. Then lay the red pepper strips on to a foil lined 9x13 baking sheet.
Step 2 - Roast the red pepper strips
Roast the red peppers at 400ºF for 25 minutes. When they are done, the should look like this:
Step 3 - Start pan heating the bread, cheese, and hummus
After the red peppers have been roasting for about 20 minutes, place a non-stick pan over a medium/low flame. Spread about 1 tablespoon of hummus on each half of the mini baguette and place them open face onto the pan. You do not need any olive oil here, the bread should not stick to the pan. Then lay the red peppers on one half of the baguette and sprinkle with cheese. If you are using full sized baguettes then you should put 2 tablespoon of hummus on each half and lay all of the red peppers and cheese on one of the halves.
Step 4 - Close the sandwich
Close the sandwich and press down gently with a spatula for about 20 seconds. (Be careful not to push too hard). Flip the sandwich over and press down with the spatula again for about 20 seconds.
Serving suggestions
- Open faced red pepper sandwich. Put the cheese and red peppers on both sides of the bread and skip the combining and pressing step.
- Experiment with different cheeses. Try feta, mozzarella, havarti cheeses instead of the blend.
- Add veggies. Don't be afraid to add more veggies to the sandwich. Try avocado, cucumbers, olives, hearts of palm, or artichoke hearts.
- Pack them for kids' lunches. After the red pepper sandwiches are done, they keep really well for a few hours. Pack a few of them in your kids' school lunches.
- Go vegan. Leave off the cheese and the red pepper and hummus sandwich becomes a vegan sandwich.
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📖 Recipe
Roasted Red Pepper and Hummus Sandwich
Equipment
- flat plate for pressing
- non-stick pan
Ingredients
- 1 red bell pepper sliced
- 2 mini baguettes or one regular size baguette
- 4 tablespoon hummus
- ¼ cup shredded cheddar and mozzarella cheese blend
Instructions
- Preheat oven to 400ºF.
- Slice the red bell pepper into 16 strips.
- Roast the red bell pepper in the oven for 25 minutes.
- Spread 1 tablespoon of hummus on each baguette half.
- Place the 4 baguette halves face up into a non-stick pan over a medium low flame.
- Add the roasted red pepper strips to 2 of the baguette halves.
- Add ½ of the cheese to each baguette half containing the red peppers.
- Close the sandwich and press down for 20 second using a or spatula.
- Flip and press again for 20 second.
Notes
Serving suggestions
- Open faced red pepper sandwich. Put the cheese and red peppers on both sides of the bread and skip the combining and pressing step.
- Experiment with different cheeses. Try feta, mozzarella, havarti cheeses instead of the blend.
- Add veggies. Don't be afraid to add more veggies to the sandwich. Try avocado, cucumbers, olives, hearts of palm, or artichoke hearts.
- Pack them for kids' lunches. After the red pepper sandwiches are done, they keep really well for a few hours. Pack a few of them in your kids' school lunches.
- Go vegan. Leave off the cheese and the red pepper and hummus sandwich becomes a vegan sandwich.
